Desserts > British Desserts

Orange and Almond Trifle Recipe

Ingredients with Measurements:
- 1 large orange, peeled and segmented
- 1/2 cup sliced almonds
- 1/2 cup granulated sugar
- 1/4 cup fresh orange juice
- 1/4 cup water
- 1/2 cup heavy cream
- 1/2 cup mascarpone cheese
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- 1/4 tsp salt
- 1/2 pound pound cake, cut into small cubes

Special Equipment Needed:
- Trifle dish or large glass bowl
- Electric mixer

Step-by-Step Instructions:

1. In a small saucepan, combine the sugar, orange juice, and water. Heat over medium heat, stirring occasionally, until the sugar has dissolved. Increase the heat to high and bring the mixture to a boil. Reduce the heat to low and simmer for 5 minutes, until the mixture has thickened slightly. Remove from heat and let cool.

2. In a large bowl, beat the heavy cream with an electric mixer until stiff peaks form. Add the mascarpone cheese, vanilla extract, almond extract, and salt. Beat until well combined.

3. In the trifle dish or glass bowl, layer the pound cake cubes, orange segments, and sliced almonds. Drizzle the cooled orange syrup over the top of the layers.

4. Spoon the mascarpone cream mixture over the top of the layers, spreading it out evenly.

5. Repeat the layers until all ingredients are used up, ending with a layer of mascarpone cream on top.

6. Cover the trifle dish with plastic wrap and refrigerate for at least 2 hours, or overnight.

7. Before serving, garnish with additional sliced almonds and orange segments.


Time:
Preparation time: 20 minutes
Cooking time: 5 minutes
Chilling time: 2 hours or overnight
Temperature:
Room temperature
Serving size:
8-10 servings

Nutritional information:
Calories: 320
Fat: 20g
Carbohydrates: 30g
Protein: 5g
Sodium: 170mg
Sugar: 22g

Substitutions for ingredients:
- Instead of mascarpone cheese, you can use cream cheese or Greek yogurt.
- Instead of pound cake, you can use angel food cake or sponge cake.
- Instead of sliced almonds, you can use chopped walnuts or pecans.

Variations:
- Add a layer of raspberry or strawberry jam between the pound cake and orange segments.
- Use lemon or lime juice instead of orange juice for a different flavor.
- Add a layer of chocolate ganache between the pound cake and orange segments.

Tips and Tricks:
- Make sure to beat the heavy cream until stiff peaks form to ensure a light and fluffy mascarpone cream.
- Use a serrated knife to cut the pound cake into small cubes for easier layering.
- Toast the sliced almonds in a dry skillet over medium heat for a few minutes to enhance their flavor.

Storage Instructions:
Cover the trifle dish with plastic wrap and store in the refrigerator for up to 3 days.

Reheating Instructions:
Not applicable.

Presentation Ideas:
Serve the trifle in a clear glass dish to show off the layers.

Garnishes:
Additional sliced almonds and orange segments.

Pairings:
Serve with a cup of hot tea or coffee.

Suggested Side Dishes:
Not applicable.

Troubleshooting Advice:
- If the mascarpone cream is too thick, add a tablespoon of milk at a time until desired consistency is reached.
- If the orange syrup is too thin, simmer for a few more minutes until it thickens.

Food Safety Advice:
- Make sure to wash the orange thoroughly before peeling and segmenting.
- Store the trifle in the refrigerator at all times.

Food History:
Trifle is a traditional English dessert that dates back to the 16th century.

Flavor Profiles:
Sweet, tangy, nutty.

Serving Suggestions:
Serve chilled.

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Region: British

Taste: Sweet, Tangy, Nutty, Citrusy